I live in a household of People Who Are Not Fans Of Cauliflower.
But cauliflower is really good for you, and my Hungry Harvest box sends me heads of it every now and again, so I do my best to serve it in ways that are not offensive to the people at my table.
I came across this recipe in my ATK Quick Family Cookbook (which I use all the time!), and everyone in my house has deemed it tolerable.
Which, I know, is hardly a glowing recommendation.
But coming from my family, it does say a lot.
It’s been on my menu plan a few times, and you guys asked for the recipe.
It was dark when I took these pictures, so please excuse any not-fabulousness. Done is better than perfect, I say.
Oh, and this time around, I happened to have a head of yellow cauliflower from my Hungry Harvest box. So, I know this looks like curried cauliflower, but it’s really not.
First up, mix minced garlic, olive oil, and red pepper flakes in a bowl.
Then add 3 tablespoons of oil to a 12-inch skillet and heat it on medium-high until the oil is shimmering.
This is an important thing, friends: high heat makes almost everything taste better.
Add your cauliflower florets to the pan along with 1/4 teaspoon salt and cook for 7-9 minutes, stirring here and there.
You should get some lovely browned spots, which definitely help the cauliflower taste more delicious.
Scoot the cauliflower out of the center of the pan and add the garlic mixture.
Cook that for about 30 seconds, and then stir it into the cauliflower.
Next, add 1/3 cup white wine and 1/3 cup chicken broth. I just use cooking wine since I never have actual wine around the house. And I use homemade broth, which is not super salty.
Cover the pan and let the cauliflower cook for another 4-5 minutes, or until it’s crisp-tender.
And then you’re pretty much done! Add salt and pepper to taste, and more red pepper flakes if you wish.
(I always wish for more red pepper flakes.)
Easy, quick, and as my family says, tolerable.
Bon appetit! 😉
Braised Cauliflower with Garlic and White Wine
Printable Braised Cauliflower with Garlic and White Wine
3 tablespoons plus 1 teaspoon olive oil
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound cauliflower florets, cut into 1-inch pieces
salt and pepper
1/3 dry white wine (or cooking wine)
1/3 cup low-sodium chicken broth
2 tablespoons minced fresh parsley, optional
In a small bowl, combine 1 teaspoon olive oil, plus garlic and red pepper flakes.
In a 12 inch skillet, heat 3 tablespoons oil over medium high heat until the oil is shimmering. Add cauliflower and saute, stirring occasionally, for 7-9 minutes, or until browned in spots.
Clear center of pan, add garlic, and cook for 30 seconds. Stir garlic mixture into cauliflower, then add broth and wine and cover and cook for 4-5 minutes, or until cauliflower is crisp tender.
Removed from heat and add salt and pepper to taste. Sprinkle parsley over top, if using.
Monday 4th of April 2022
A shot of fresh squeezed lemon juice just before service nicely complements this dish
Nancy Difilippantonio Young
Sunday 2nd of August 2020
Looks interesting. My Sicilian Grandmother always makes it with red wine which turns the cauliflower a beautiful purple color and changes the taste to a mellow sweet flavor. Have loved it that way all my life and it's so popular with the 28 family members. Saute pan with wine and cauliflower ...... very simple and easy.
Thursday 26th of October 2017
I learnt from Nigella Lawson that you can freeze wine, she puts the leftovers from a bottle in half cup measures in the freezer. It won't all go hard like ice because of the alcohol; more like a slushy but it works great. I find risotto much better when the first ladle is wine before the stock.
Wednesday 25th of October 2017
Hubs also hates cauliflower (which I don't really get, because I don't think it tastes like anything) so this recipe looks great for us! You definitely had me fooled with the yellow cauliflower! I'm glad it wasn't curried though - I just want an easy way to "spice" up cauliflower!
Wednesday 25th of October 2017
I am not a traditional wine drinker, but when I learned that "cooking wine" sold in the grocery stores could only be sold there (assuming it's not a grocery with a liquor license) because they add so much salt to make it undrinkable, I refused to buy it. I have a physical issue with sodium. I just keep a cheap bottle of red and white in my fridge for recipes that call for wine. Burgundy is even better most times, especially in oven-bag pot roast, subbing it for half of the water (or more) called for.
I want to go buy some cauliflower right now to make this dish. Looks yummy.